Description
Whether you love sun-dried tomatoes as I do? I put to you. So jelly you put them.
Ingredients
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Mozzarella
200 g
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Yogurt
125 g
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Sour cream
120 g
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Sundried tomatoes
50 g
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Parsley
1 coup
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Gelatin
2.5 tsp
Cooking
Tear the mozzarella with your hands.
Sun-dried tomatoes finely chop, and add to the mozzarella.
Season with olive oil. I used the oil from the tomato.
From parsley to cut the stems. The leaves are chopped very finely. Yogurt and sour cream to pour into the blender. Add parsley, salt and pepper to taste. Whisk until smooth. Soak gelatine in 1/4 Cup cold water. 10 min. Swollen want to reheat in a water bath. Add to the yoghurt and sour cream mass. beat 1 min.
Mozarella with tomatoes decompose into molds. To me a volume of 400 ml.
To the cheese filling pour the sauce. Curd lightly stir. Put in refrigerator for 2 hours, what would jelly froze.
Serve cold. I had to seek the assistance of a knife, did not want jelly to fall out.
But in the context. The taste is interesting and not usual.
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